AMINO ACID COMPOSITION AND SOME PHYSICOCHEMICAL PARAMETERS OF MULTI-FLORAL HONEY FROM MOUNTAINOUS REGIONS OF KYRGYZSTAN

Year 2022, , 188 - 202, 13.11.2022

Aichurok Mazhitova , Jamila Smanalieva

https://doi.org/10.31467/uluaricilik.1143337

Cited By: 2

Abstract

Mountain animal food products are at the center of attention due to their intrinsic value and, as such, mountain beekeeping products deserve attention and effort for their valorisation. The work aimed at investigating the quality traits of mountain honey samples from Kyrgyzstan, giving particular emphasis on the amino acid profiles and their possible relationship with the other chemical-physical characteristics. The moisture content, acidity, pH, and diastase activity of honey samples were within the limits established by normative documents. The honey samples showed a higher diastase activity (26.34 – 77.9 Schade units), which demonstrates the high quality and superiority of mountain honey. The amino acid content of Kyrgyz honey was investigated for the first time. The major amino acids were proline (1553 mg/kg), followed by phenylalanine (805 mg/kg), lysine (349 mg/kg), and arginine (261 mg/kg). The sum of essential amino acids ranged from 675 to 4506 mg/kg and that of total amino acids from 1539 to 8958 mg/kg. Weak positive correlations were found between the altitude of the collection area and asparagine, glutamine, histidine, glycine, threonine, alanine, proline, valine, and total amino acids. The results form a basis for the establishment of quality standards for mountain honey.

Keywords

Honey production, Amino acid composition, HPLC analysis, Amylase Activity, Acidity, Bal üretimi, Amino asit bileşimi, HPLC Analizi, Amilaz aktivitesi, Asitlik

Thanks

The authors would like to express their gratitude to M. Malikova and K. Kadyrova for their technical support and to individual beekeepers for supplying honey samples.

Kırgızistan'ın Dağlık Bölgelerinden Elde Edilen Polifloralı (Çok Çiçekli) Balın Amino Asit Bileşimi ve Bazı Fizikokimyasal Parametreleri

Abstract

Dağ hayvanı gıda ürünleri, içsel değerleri nedeniyle ilgi odağındadır ve bu nedenle dağ arıcılık ürünleri, değerlenmeleri için dikkat ve çabayı hak etmektedir. Çalışma, Kırgızistan'dan alınan dağ balı örneklerinin kalite özelliklerini araştırmayı, özellikle amino asit profillerine ve bunların diğer kimyasal-fiziksel özelliklerle olası ilişkilerine vurgu yapmayı amaçladı. Bal örneklerinin nem içeriği, asitliği, pH'ı ve diastaz aktivitesi, normatif belgeler tarafından belirlenen sınırlar içindeydi. Bal örnekleri, dağ balının yüksek kalitesini ve üstünlüğünü gösteren daha yüksek bir diastaz aktivitesi (26.34 – 77.9 Schade birimi) göstermiştir. Kırgız balının amino asit içeriği ilk kez araştırıldı. Başlıca amino asitler prolin (1553 mg/kg), ardından fenilalanin (805 mg/kg), lisin (349 mg/kg) ve arginin (261 mg/kg) idi. Esansiyel amino asitlerin toplamı 675 ila 4506 mg/kg ve toplam amino asitlerin toplamı 1539 ila 8958 mg/kg arasındaydı. Toplama alanının yüksekliği ile asparagin, glutamin, histidin, glisin, treonin, alanin, prolin, valin ve toplam amino asit arasında zayıf pozitif korelasyonlar bulundu. Sonuçlar, dağ balı için kalite standartlarının oluşturulması için bir temel oluşturmaktadır.

Keywords

Bal üretimi, Amino asit bileşimi, HPLC Analizi, Amilaz aktivitesi, Asitlik

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